Bring a large pot of water to a boil and then turn off the heat, Add the corn husks to the pot and weight them down with a plate to completely submerge them. Let them soak for 1 hours.

If using fresh, store bought "masa", cream the shortening and salt in an electric mixer until light and fluffy. Add "masa" and 1/3-1/2 c water gradually to the mixer until all the "masa" is used. Whip until fairly light and fluffy. Test the masa by taking a small ball and placing it in a glass or water, if it floats it is ready. If necessary add water in small increments.

----if using dried masa harina, cream the shortening and salt, Add the masa harina and broth slowly. Whip until masa is light and fluffy. Test in a glass of water to make sure it is ready.

Drain the corn husks and pick 12 of the nicest, largest ones. Stread a husk in a cutting board with the large end facing the top of the board.

Pat the husk dry with a paper towel and place one heaping tablespoon of masa right in the center. Using your fingers or the back of a spook spread the masa almost all the way to the sides of the husk and near the top.

Leave most of the lower half of the husk uncovered. Place a couple of the cheese slices, chili strips and 2 or 3 olives in a vertical line down the center of the masa.

Fold the sides of the husk toward each other and over lap them. Fold the empty half of the husk up against the rest of the filled roll.

Pinch the open top of the husk close and lay the tamale flap side down in a steamer basket. Repeat with the remaining ingredients and make sure the tops of the tamales are pointed upward.

Steam the tamales for 20-30 minutes or until the masa is fairly firm inside the husk.

Tip:

To Roast chilies, either set them directly on top of a gas burner, turning them frequently, until the chilies are black or cut them in half and broil them for 5-7 minutes or until black. Place the chiles in a paper bag to steam for 15-20 minutes then peel the chilies. The black skin should come off easily.